This meal sponsored by Prilosec OTC

Thurday Night:

I made Jambalaya mainly using excess ingredients in our kitchen, plus being inspired by watching a clip of Rick Bayless making chorizo.

Why:

Had one of the things I was doing at work actually succeeded I would have stayed late at work, but instead I would have to start again the next day, so I got home with time to cook and wanting to make something. The previous night I had seen Rick Bayless make Chorizo, and I hadn’t eaten much meat since the weekend, so I really craved meat. We had onions, shallots, garlic, a bunch of herbs we needed to get rid of, some bell peppers, and chilies to use (from making other people making Rick inspired food during the week). I got some chorizo and shrimp at the store. We had rice, tomato, and potatoes at home as staples. It was a good combo of having several ingredients with the clock ticking on them and get home early that night, with the impetus to get something made.

Analytical Axis:

Economic: Utilize rapidly depreciating assets. Inexpensive primary ingredients. Unexpected free time lowers opportunity-costs of cooking.

Politics/Ethics: No strong feelings against eating animal products.

Psychosocial: Roommates had previously cooked during the week, engaging reciprocity norms. Unable to plan or organize more complex eating activity in allotted time. Decision priming via Rick Bayless. Psychological need for success after failed experiment.

Physiological: Lack of food during the day stimulates hunger for large meals. Meal contains protein, fat, starch, sugars, salt, and aromatics.

Recipe:

-3/4 Lb Chorizo cut into ¼ inch pieces

-1/2Lb 24Count Shrimp cut into pieces

-1/4 Stick of butter

-One Large Onion, fine dice

-Two Shallots, fine dice

-Three Cloves Garlic, minced

-Two Bell Peppers, chopped

-One Anaheim Chile, julienned

-One Habenero Chile, minced

-Three red potatoes, medium dice

-Fresh Oregano

-Fresh Chives

-Cheyenne Pepper

-Paprika

-Ancho Chile Powder

-Salt

-Fresh Ground Pepper

-1 Medium can diced tomatoes with juice

-2 Cups Medium Grain Rice

-4 Cups Water or Veg/Pork Stock

Using a big, heavy, all-metal pan:

Start browning Chorizo, about five minutes, add in shrimp and cook another five minutes. Remove the meat leaving fat in the pan. Add in butter. Add vegatables and cook until brown, about 10 minutes. Add in herbs, seasoning, meat, and rice and stir well to mix everything together well.

Add in water and stock, I use 2 cups each. Cover and simmer over low heat for 30-45 minutes, or until rice has cooked, stir occasionally.

Serve with NCAA Basketball.